Domaine Name Family/Owners Name How many years has the family owned the domaine? How many generations? How many hectares of vines are leased? How many hectares of vines are owned? Are your vineyards or wines Organic or Biodynamic Certified? If yes, in the EU? In the US? If no, are you in the process of becoming certified? When? Describe your vineyard management practices (e.g. low-intervention, organic, biodynamic, standard, etc.). Vignobles Pueyo Christophe et Jean-Paul Pueyo from the 19th century 5 generations Saint-Emilion : 1.5 ha Bordeaux : 3 ha Saint-Emilion : 5.6 ha organic Organic cultivation, no tillage, natural covering plants and green fertilizers, no green harvest, no leaf thinning, only with exception. Manual harvests Organic fertilizer if necessary in the fall. PLEASE ALSO ADDRESS THE FOLLOWING IN YOUR REPLY: Do you do field work and harvest manually? By machine? By horse? Do you practice green harvest? Leaf thinning? How do you fertilize? Do you typically sell or buy any grapes? Please specify. Do you sell off any of your wine en vrac/allo sfuso?
WINE 1 Belregard-Figeac GENERAL INFORMATION Appellation Cepage/Uvaggio %ABV Saint-Emilion Grand Cru Merlot, cabernet-franc, cabernet-sauvignon Alc 13% by vol # of bottles produced Between 15,000 and 20,000 bottles Grams of Residual Sugar <2 g/l VINEYARD AND GROWING INFORMATION Vineyard/lieu dit name(s) and locations Exposures and slope of vineyards Soil Types(s) Average vine age (per vineyard) Average Vine Density (vines/ha) Approximate harvest date(s) Weak Gravel 45 years 5000 to 7200 vines/ha September 20 th WINEMAKING/CELLAR INFORMATION % whole cluster, % destemmed 100% destemmed Fermentation: vessel type and size Duration of cuvaison Stainless steel and concrete 1 month
Select or indigenous yeast? Please share notes about winemaking process for this wine. PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE: pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalization Elevage: vessel type(s) and size(s) Duration of elevage Duration of bottle ageing before release to US market Do you practice fining and filtration? If yes, please describe Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release? Indigenous input, little or no SO2 in vinification, cold maceration for 8 days, slow alcoholic fermentation, little pumping-over, malo-lactic fermentation in the tank 50% concrete tank, 50% wooden ageing (barriques 500l and vertical large barrel) 18 months 3 / 4 years SO2 at the bottling or during the ageing 30 mg< total SO2 <50 mg
WINE 2 Tellus Vinéa GENERAL INFORMATION Appellation Cepage/Uvaggio %ABV Bordeaux Merlot, cabernet-franc, cabernet-sauvignon Alc 13% by vol # of bottles produced 8000 bottles Grams of Residual Sugar <2 g/l VINEYARD AND GROWING INFORMATION Exposures and slope of Weak vineyards Soil Types(s) Average vine age (per vineyard) Average Vine Density (vines/ha) Approximate harvest date(s) Clay-limestone 45 years 5000 vines/ha October WINEMAKING/CELLAR INFORMATION % whole cluster, % destemmed 100% destemmed Fermentation: vessel type and size Duration of cuvaison Select or indigenous yeast? Stainless-steel, concrete 1 month Indigenous
Please share notes about winemaking process for this wine. PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE: pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalization Elevage: vessel type(s) and size(s) input, little or no SO2 in vinification, cold maceration for 8 days, slow alcoholic fermentation, little pumping-over, malo-lactic fermentation in the tank Concrete tank Duration of elevage Duration of bottle ageing before release to US market Do you practice fining and filtration? If yes, please describe Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release? 12 months 1 year SO2 at the bottling or during the ageing 30 mg< total SO2 <50 mg